24 Dishes

Dessert, Sweet

Ansom chek

Sticky rice cake with coconut milk, coconut and ripe banana, steamed in banana leaves, may also contain mung beans or black beans

Dessert, Sweet

Baobing

Tshuah-ping (taiwanese hokkien: 礤冰 or 剉冰; pe̍h-ōe-jī: chhoah-peng) or tsua bing, also known as baobing (chinese: 刨冰; pinyin: bàobīng) in mandarin, is a shaved ice dessert introduced to taiwan during taiwan under japanese rule, and then spread from taiwan to greater china and countries with large regional overseas chinese populations such as malaysia and singapore. it is especially popular in taiwan where the dish has a variation called xuehua bing (雪花冰), in which the ice is not made out of water but milk. the dessert consists of a large mound of ice shavings with various toppings on top. a wide variety of toppings exist, but the most common ones include sugar water, condensed milk, adzuki beans, mung beans, and tapioca balls. fruit are also used according to the season. mango baobing is typically only available in the summer, while strawberry baobing is available in the winter. traditionally, these shavings were created by hand using a large mallet to crush ice or a blade to shave ice. now, most stores use machines, which result in finer, thinner ice shavings.

Dessert, Sweet

Bor bor pot

Sweet corn pudding with rice and coconut milk

Dessert, Sweet

Cha houy teuk

A colorful chilled agar gelatin dessert with coconut cream, mung beans, sago (tapioca pearls), shaved ice

Dessert, Sweet

Chak kwai

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.

Dessert, Sweet

Chek cheung skor

Bananas cooked in sugar syrup

Dessert, Sweet

Chek khtis

Banana and sago pudding made with coconut milk

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Dessert, Sweet

Grilled bananas

Bananas cooked over a flame

Dessert, Sweet

Kralan

Bamboo sticky rice, sticky rice with red beans, coconut, coconut milk and sugar which is roasted inside bamboo

Dessert, Sweet

Kuay namuan

Bananas in sweetened coconut milk

Dessert, Sweet

Mung bean pudding

Dessert, Sweet

Nom kong

Doughnuts

Dessert, Sweet

Nom lort

Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. it is commonly found in southeast asia and is popular in malaysia, indonesia, brunei, cambodia, east timor, laos, vietnam, thailand, singapore, and myanmar. next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.

Dessert, Sweet

Num ansom

Rice cakes steamed in banana leaves, many sweet and savory variations, for example, filled with pork and mung bean paste, coconut

Dessert, Sweet

Num chet chien

Banana fritters, sliced bananas wrapped in spring roll wrappers and deep-fried

Dessert, Sweet

Num kom

Glutinous rice cakes with a sweet coconut filling

Dessert, Sweet

Num kroch

Fried dough covered in sesame seeds and filled with, for example, lotus paste, black or red bean paste)

Dessert, Sweet

Num krok

Coconut rice cake, either sweet or savory

Dessert, Sweet

Num plae ai

Sticky rice cakes with, for example, jaggery and coconut

Dessert, Sweet

Num poum

Waffles made with rice flour, coconut milk and palm sugar

Dessert, Sweet

Num treap

Sticky rice squares topped with sesame seeds

Dessert, Sweet

Sankhya lapov

Pumpkin custard, steamed kabocha squash filled with coconut custard

Dessert, Sweet

Tong sui

Tong sui (lit. 'sugar water'), also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in cantonese cuisine. tong sui are a cantonese specialty and many varieties are rarely found in other regional cuisines of china. outside of cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used. in hong kong, macao and malaysia, a large variety of tong sui is served in tong sui specialty stores. tong sui stores have also gained prominence in overseas chinese communities, and are found in various parts of canada, australia and the united states.